Corn on the cob makes for delicious after Thanksgiving soup
We always seem to end up with what seems like a month’s worth of food leftover after the family meal on Thanksgiving at my aunt’s house. Not a group to waste, someone always has seconds (and thirds and fourths) and the rest gets re-purposed for meals for the coming week. One of my favorite things to reuse is grilled corn on the cob. And because I am a HUGE Ina Garten fan, I look to her for inspiration. She does not disappoint with her Cheddar Corn Chowder recipe. The grill marks on the corn give the soup a deep, smokey flavor and it gets even better after sitting for a few days. Thick and creamy, this soup will warm your belly during the holiday chill.
Cheddar Corn Chowder
*recipe by Ina Garten
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.